Schnitzel with potatosalad

Boil the unpeeled potatoes until they are soft.

Chop the onions and parsley. Prepare the bouillon.

Peel the potatoes, cut them into slices and put them in a bowl. Add the onions, parsley, vinegar, bouillon and spices.

Flatten the chops by pounding or pressing them. Season with salt, pepper and paprika powder.

Turn the seasoned chops in the flour until fully covered.

Crack eggs into a small bowl or tray and stir briefly with a fork. Pour the breadcrumbs in another tray. Briefly turn the chops in the eggs and thereafter immediately in the breadcrumbs. Ensure they are fully covered with breadcrumbs by using a fork.

Melt the butter in a frying pan on low to medium heat. Fry the chops until they are done.

Before serving the potatosalad, briefly work it through one more time. Done!